Lemon Cinnamon Chicken Recipes

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LEMON CHICKEN BREASTS

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10



Lemon Chicken Breasts image

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

LEMON-CINNAMON CHICKEN (GRILL OR BBQ)

This recipe is from the magazine "Eating Well" and is a tasty low calorie way to prepare chicken. The cook time will vary depending on the size of the breasts

Provided by Bergy

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Lemon-Cinnamon Chicken (Grill or BBQ) image

Steps:

  • In a shallow, non mettalic dish large enough to hold the chicken breasts in single layer combine the lemon juice, garlic, oregano, cinnamon, tomato paste& jalapeno.
  • Season with salt& pepper, stir to mix.
  • Place the chicken in the marinade, turn to coat evenly, cover with plastic wrap and place in fridge.
  • Marinate at least 2 hours and up to 8 hours Drain chicken and discard the marinade Grill or broil on a lightly greased rack Apprx 5-7 minutes each side or until done Garnish with lemon wedges and oregano, if desired.

1/2 cup fresh lemon juice
3 cloves garlic, minced
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/2 teaspoon tomato paste
1 teaspoon miced jalapeno pepper (Or more)
1 lb boneless skinless chicken breast (apprx 4 halves)
salt & pepper
1 lemon, quartered
4 sprigs fresh oregano (to garnish) (optional)

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17



Chicken Tagine With Olives and Preserved Lemons image

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

LEMON CINNAMON CHICKEN

This is a very light dish and makes your house smell wonderful. I found this on another site and make it often. I serve this over rice and add asparagus to the meal.

Provided by Renea

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Lemon Cinnamon Chicken image

Steps:

  • In a shallow dish combine lemon juice, cinnamon, and 2 tsp olive oil.
  • Add chicken to mixture to coat.
  • Brown chicken in skillet over med-high heat (approx 3 min per side) Remove chicken and set aside.
  • Add shallots and olive oil to skillet, cook stirring 2 minute Add chicken broth and bring to a boil, cook for 5 minute Add chicken back to skillet, then add all remaining mixture used to coat chicken.
  • Reduce to Med-low and simmer for 10 minutes.
  • Once finished remove chicken and add cornstarch or arrowroot powder to thicken sauce.
  • Serve over rice and add vegetable.

Nutrition Facts : Calories 314.1, Fat 17.2, SaturatedFat 4.4, Cholesterol 92.8, Sodium 285.2, Carbohydrate 7.9, Fiber 1.6, Sugar 0.2, Protein 32.2

1 lemon
1 teaspoon cinnamon
3 teaspoons olive oil
3 shallots, sliced
1 cup chicken broth
4 chicken breasts
1 tablespoon cornstarch or 1 teaspoon arrowroot

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